Microwave English Muffin Bread

Ingredients

• 1 tablespoon yellow cornmeal
• 0.25 cups warm water , 110 degrees F/45 degrees C
• 1 package active dry yeast , .25 ounce
• 1 cup lukewarm milk
• 2 teaspoons white sugar
• 1 teaspoon salt
• 0.13 teaspoons baking soda
• 1 cup whole wheat flour
• 2 cups all-purpose flour

Instructions

1. 1

   Lightly grease a 9x5-inch microwave-safe loaf pan and sprinkle with cornmeal.

2. 2

   Pour water into a large bowl. Add yeast and stir to dissolve. Add milk, sugar, salt, and baking soda, then add whole wheat flour; beat until well combined. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough forms.

3. 3

   Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a loaf and place into the prepared pan.

4. 4

   Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.

5. 5

   Repeat Step 4 one or two times, until loaf has doubled in size.

6. 6

   Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.

7. 7

   Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.